103 REDFISH RYAN | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, October 22, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

Captain Ryan Lambert of Cajun Fishing Adventures in Buras, La., is not only well-known for delivering sportsmen to the catch, but he is also quite a cook. This recipe emerged from needing to make use of a great day’s catch of redfish. You are welcome to substitute red snapper, speckled trout or flounder in this recipe.

6 (6–8 ounce) redfish fillets, skinned and cleaned
¼ pound butter
1 cup minced onions
1 cup minced bell peppers
¼ cup chopped garlic
1 cup chopped green onions, divided
1 pound (70–90 count) shrimp, peeled and deveined, divided
1 pound crabmeat, picked through and divided
2 tbsps lemon juice, divided
4 slices white bread, cut into 1-inch cubes
Creole seasoning to taste
1 cup seasoned Italian bread crumbs
6 slices Creole tomato
6 slices lemon
¼ cup olive oil
¼ cup melted butter
2 cups half and half

Preheat oven to 350°F. Rinse fillets well, pat dry with paper towels and place on a large baking sheet. Set aside. In a large sauté pan, melt butter over medium-high heat. Add onions, bell peppers and minced garlic and sauté 2–3 minutes or until vegetables are wilted. Add ½ cup of green onions and sauté until wilted. Add half of shrimp and crabmeat and sauté until shrimp are pink and curled. Add 1 tablespoon of lemon juice and cubed white bread and stir to absorb liquid from mixture. Season to taste with Creole seasoning and add just enough Italian bread crumbs to achieve a moist stuffing consistency. Set aside. Season redfish fillets lightly with Creole seasoning. Place an equal portion of stuffing over 3 fillets and cover with the other fillets to create a sandwich effect. Place 2 slices each of tomatoes and lemon over each layered redfish and season lightly with Creole seasoning. Drizzle each fillet with an equal portion of olive oil. Place in oven and bake 30–40 minutes or until fish cooked thoroughly and stuffing is hot. A thermometer inserted into fillets should register 140°F. To create a sauce, in a sauté pan, heat melted butter over medium-high heat. Add remaining ½ cup of green onions and sauté 2–3 minutes. Add remaining shrimp and crabmeat and cook until shrimp are pink and curled. Add remaining tablespoon of lemon juice and half and half then bring to a rolling boil. Reduce to simmer and cook until cream is reduced to 1½ cups and slightly thickened. Season to taste using Creole seasoning. When ready to serve, cut each stuffed fillet in half to create 6 portions. Place 1 portion in center of a serving plate, top with an equal amount of sauce and serve hot.

Recipe submitted by Captain Ryan Lambert, Buras, La.

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